Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

Ojagh, Seýed Mahdi; Hasani, Shirin

doi:10.1007/s11694-018-9724-5

Cited by 78 publications

(32 citation statements)

References 39 publications

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“…Spray drying, freeze-drying, and coacervation are the most common techniques for the encapsulation of fish oil and essential fatty acids [125]. However, nanoliposomal encapsulation of essential fatty acids and fish oils has also been carried out to improve their stability against oxidation reactions and also to improve their bioavailability [124][125][126].…”

Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

“…Ojagh and Hasani [126] incorporated omega-3 fatty acids into nanoliposomes and evaluated the properties of the fortified breads. The encapsulation efficiency of the fish oil was around 90%.…”

Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

“…Loaf volume of the breads fortified with nanoliposome was larger, and addition of loaded nanoliposome showed no negative effect on textural quality and sensory properties of the bread. Authors suggested using nanoliposome-encapsulated fish oil in breads and other bakery products to improve their nutritional value [126].…”

Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Zarrabi

Abadi²,

Khorasani

et al. 2020

Molecules

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Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.

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Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

Section: Encapsulation Of Essential Fatty Acids and Essential Oilsmentioning

confidence: 99%

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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Zarrabi

Abadi²,

Khorasani

et al. 2020

Molecules

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show abstract

“…Spray and freeze drying are the common and relatively simple techniques used for the encapsulation of bioactive compounds for bread‐making (Ezhilarasi et al ., ). Wall materials used in the encapsulation of functional ingredients used in bread formulation include high amylose corn starch (HACS) (Gökmen et al ., ), alginate (Lu et al ., ), soy proteins (González et al ., ), whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) (Ezhilarasi et al ., ) and maltodextrin (MD), β‐cyclodextrin (CD) and combination of both (MD + CD) (Pasrija et al ., ), nanoliposomes (Rasti et al ., ; Ojagh & Hasani, ), methyl cellulose (M), soybean protein isolates (S), calcium‐gelatin casein (CG) and whey protein concentrate (W) (Davidov‐Pardo et al ., ) with favourable effects on the bread qualities (Table ).…”

Section: Encapsulation Technology‐prospects For Bioactive Compound Dementioning

confidence: 99%

“…The stability, solubility and bioavailability of lipophilic vitamins can be enhanced using lipid‐based nanoemulsion delivery systems into food matrix (Öztürk, ). Bread enriched with nano‐liposomal fish oil had a higher loaf volume than other samples with no negative effect on bread textural quality and sensory acceptability (Ojagh & Hasani, ). Rasti et al .…”

Section: Nanoencapsulation For the Delivery Of Bioactive Compoundsmentioning

confidence: 99%

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Amoah

Cairncross

Sturny

et al. 2018

Int J of Food Sci Tech

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Aging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by-products, tea-extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf-life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.Functional bread, sprouting and encapsulation I. Amoah et al.

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Encapsulation and Delivery of Nutraceuticals and Bioactive Compounds by Nanoliposomes and Tocosomes as Promising Nanocarriers

Shahgholian

2022

Handbook of Nutraceuticals and Natural Products

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Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

Cited by 78 publications

References 39 publications

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Encapsulation and Delivery of Nutraceuticals and Bioactive Compounds by Nanoliposomes and Tocosomes as Promising Nanocarriers

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